How to make pickled garlic stems deliciously How to make pickled
It's really good if you wrap it with pickled vegetables when you grill pork belly or meat. Typically, it is served with a lot of pickled vegetables such as onions, perilla leaves, and Myeongi, and it is more delicious than the common pickled vegetables, and the texture is crunchy. Garlic stem pickled vegetables that make the meat more chewy When garlic seeds are in season in May and June, they always put in a container and take it out when eating meat. If you've tried it, you'll know the taste~ Enjoy the meat with pickled garlic stems at home!
6 serving
Within 60 minutes
두율이아빠
Ingredients
  • a garlic stem
    220g
  • thick soy sauce
    100cc
  • brewed vinegar
    100cc
  • a beautiful forest
    50cc
  • Water
    200cc
  • Sugar
    75g
Video
Cooking Steps
STEP 1/10
I bought a layer of garlic and it weighed about 450g If you hold it with your fist, it's roughly held like this. I'm going to do something else, so I took out half of it and put in the pickles
STEP 2/10
Cut the garlic stems into 2~3 joints of your fingers.
STEP 3/10
It's round, so it rolls well, and it can bounce in all directions when cut, so cut it carefully so that it doesn't roll.
STEP 4/10
Even if the surface of the garlic stem you bought looks clean, it's not clean at all Soak it in cold water for about 10 minutes and wash it 1-2 times. If you have a large bowl, you can wash it before cutting it.
STEP 5/10
Pour in all the ingredients in the sauce. If you want to put all 450g of the first layer, make 1.5 times the seasoning and pour it in.
STEP 6/10
If it boils, you don't have to boil it for a long time. Boil it for 10 seconds and then turn off the heat.
STEP 7/10
Put the washed garlic stems in a heat-resistant container and pour the soy sauce right away in a hot state without having to cool down.
STEP 8/10
If you want to press it with a push stone, you can press it. It's delicious if you don't have it, so you don't have to press it if you don't have to.
STEP 9/10
When the soy sauce has cooled completely, cover and let ripen in the refrigerator for 48 hours.
STEP 10/10
When you grill pork belly or eat meat in two days. If you put one or two pieces together, the scent and crunchy texture of garlic stems go really well with meat!
Japchae Recommended recipe
  • 1
    A more delicious japchae with a golden recipe
    4.87(15)
  • 2
    Making crunchy bean sprout japchae!
    4.76(17)
  • 3
    Making fish cake japchae with ingredients in the fridge
    4.86(78)
  • 4
    Fish cake japchae, fish cake and chives, super simple japchae
    4.71(28)
chicken Recommended recipe
  • 1
    How to make Jongwon Baek seasoned chicken sauce. Making seasoned
    5.00(23)
  • 2
    Ryu Soo-young Galbi Chicken Pyeon-storang 25 minutes Complete Eo
    5.00(10)
  • 3
    Making Kyochon Chicken - Soy Sauce Seasoned Chicken
    4.76(21)
  • 4
    boneless Kyochon chicken
    5.00(6)